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ServSafe Certification Exam Questions and Answers Verified Solutions 2024/2025
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ServSafe Certification Exam Questions and Answers Verified Solutions 2024/2025
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ServSafe Certification Exam.pdf file:///C:/Users/HP/Desktop/New%20Conver/ServSafe%20CertificaSERVSAFE Certification Exam
1. Foodborne Illness Outbreak
ANS Two or more people
2. High Risk Populations
ANS Infants, preschool age children, pregnant women, theelderly, people taking medications,
people who are seriously ill
3. TCS
ANS Temperature Control For Safety
4. Temperature Danger Zone
ANS 41 - 135 F
5. TCS Foods
ANS Milk, Eggs, Shellfish, Fish, Meats, Meat Alternatives, Untreated Garlic & Oil Mixtures,
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,ServSafe Certification Exam.pdf file:///C:/Users/HP/Desktop/New%20Conver/ServSafe%20Certifica
Baked Potatoes, Raw Sprouts, Cooked Rice, Cut Tomatoes,Cut Melons
6. Three Types of Contamination
ANS Biological, Chemical, Physical
7. Biological Contaminants
ANS Bacteria, Virus, Parasites, Fungi
8. Chemical Contaminants
ANS Cleansers, Sanitizers, Toxic Metals, Pesticides
9. Physical Contaminants
ANS Foreign Objects
10. CDC Top Reasons for Outbreaks #1
ANS Purchasing Food from unsafe sources
11. CDC Top Reasons for Outbreaks #2
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,ServSafe Certification Exam.pdf file:///C:/Users/HP/Desktop/New%20Conver/ServSafe%20Certifica
ANS Failing to cook food adequately
12. CDC Top Reasons for Outbreaks #3
ANS Holding food at incorrect temperatures
13. CDC Top Reasons for Outbreaks #4
ANS Contaminated equipment
14. CDC Top Reasons for Outbreaks #5
ANS Poor personal hygiene
15. Three Ways Food Becomes Contaminated #1
ANS Time-Temperature Control --TCS Foods are left in the danger zone for > 4 hours
16. Three Ways Food Becomes Contaminated #2
ANS Cross Contamination -- Cont-aminants cross to food that is not going to be cooked any
further
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